Wednesday, March 28, 2012

Cherry Almond Coconut Breakfast Loaf- Gluten Free

It’s a "misty, moisty morning" and the dogwoods seem to have
appeared overnight, mingling with the redbud trees to make a glorious spring
pageant. After Saturday’s rain I can smell the earth just begging for the tiny
little tomato plants growing in the windowsill. Spring has sprung.

The warm weather and longer daylight hours have rekindled my enthusiasm for bringing my camera back into my kitchen, so I'm going to try to be more consistent with posting on my little blog. There are lots of things waking up around here that I can't wait to share!

Sunday morning I
woke up early, before the rest of the household stirred, and prepared these little loaves for breakfast. The original recipe for this lovely gluten-free-no-added-sugar-breakfast/snack came from Anja's Food 4 Thought. I changed it up just a bit to accommodate what I had on hand, and these loaves were the serendipitous results. As tasty as they were wholesome, they were a delightful addition to our morning. They disappeared so quickly that next time I'll be sure to double the recipe. Hmmm... Pineapple and macadamia nuts maybe?

In another bowl, mix together eggs, extracts, coconut oil and mashed banana. ( I had trouble with my coconut oil not mixing well with the other ingredients, so I whirled the mixture around a few times in the food processor.)

Add almond meal mixture to wet ingredients; stir.

Gently stir in the remaining ingredients. Mix well to ensure that the chunky bits are evenly distributed.

Pour batter into prepared loaf pan(s) and bake for 40 minutes (35 for smaller loaf pans) or until a cake tester in the center of the loaf comes out clean.

I've been thinking about those redbuds in your part of the country! The street I grew up on had beautiful pink dogwoods in front of every house. I miss them. Around here, the dogwood is white--pretty but not the same.

I love your pictures, they're gorgeous! This delicious breakfast loaf sounds superb! I especially love that it's gluten free. Im passing the recipe along to a friend that can only eaten gluten free. Thanks for sharing :)